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B1 متوسط الإنجليزية 7:01 Educational

Sausage and peppers | sweet vinegar pan sauce | polenta or hoagie rolls

Adam Ragusea · 1,434,808 مشاهدات · أُضيف منذ 3 أسابيع

إحصائيات التعلم

B1

مستوى CEFR

5/10

الصعوبة

الترجمة (235 مقاطع)

00:00

sausage and peppers is an

00:01

italian-american classic that is

00:03

massively improved in my opinion via a

00:06

two-stage cooking of the sausages

00:08

and a heavy hand with the vinegar helps

00:10

too i need my biggest pan to make

00:12

four generous portions a little oil in

00:14

there turn the heat on medium and in

00:16

goes four big italian sausages i'm doing

00:18

too hot and too sweet

00:20

that's a pound and a half of meat 700

00:22

grams or thereabouts it's easily enough

00:24

for four people with all the vegetables

00:26

and

00:27

i'm gonna need to assess the rigidity of

00:29

my sausage

00:30

see i want to brown these until they're

00:32

most of the way cooked inside

00:34

and by poking them while they're raw i

00:35

get a baseline reading of what totally

00:38

raw

00:38

feels like i need to keep rolling these

00:40

around and browning them until the

00:42

inside doesn't feel completely squishy

00:44

anymore

00:45

i'm exchanging their places because

00:46

contrary to popular belief cast iron

00:48

does not actually heat that evenly the

00:50

middle of the pan is way hotter

00:52

while these are going i can prep all my

00:54

vegetables this is a great thing to do

00:55

in the summer when they have a bunch of

00:56

weird sweet peppers at the farmer's

00:58

market get anything that looks cool

01:00

there's two ways to handle a bell pepper

01:02

the first is cut it in half and then

01:03

just reach in

01:04

and tear out the stem ribs and seeds not

01:07

because they're spicy they're not

01:08

they're just

01:09

fibrous not very tasty nice big slices

01:11

there remember they're going to shrink a

01:12

lot when they cook

01:14

second way is to hold it upright by the

01:16

stem and then fillet

01:17

off the sides cut away the flesh that

01:19

you do want

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